Eggplants for the winter 5 best recipes. Canned eggplants. Eggplant sauce

Eggplants are surprisingly filling and tasty vegetables. What a pity that in winter we don’t get to enjoy their taste often. However, this situation can be completely corrected if in the fall you take care of spinning the little blue ones for future use. Baked eggplants for the winter are very tasty and light. There are several options for this twist, and each of the recipes is good in its own way. You can make baked eggplants for the winter in Armenian style, according to the classic recipe or without sterilization. Each housewife can choose the most suitable recipe for baked eggplants for the winter.

Baked eggplants without sterilization for the winter

Making baked eggplants in the oven for the winter is as easy as shelling pears if you choose a recipe without sterilization. It will take no more than 1 hour to prepare such a spicy and satisfying vegetable salad. It is not surprising that such recipes for eggplants in the oven for the winter or without long baking are very popular.

Ingredients

The following quantities of ingredients are required to prepare this salad:

• eggplants – 1 kg;
• tomatoes – 1 kg;
• garlic – 1 head;
• zucchini – 500 g;
• parsley – 100 g;
• carrots – ½ kg;
• cilantro – 100 g;
• rock salt – 60 g;
• onion – 0.5 kg;
• apple cider vinegar – 150 ml;
• bell pepper – 1 kg;
• sunflower oil – 250 ml;
• sugar – 100 g;
• seasonings for vegetables - optional.

On a note! The output is 1.5 liters of salad.

Cooking process

Making eggplants baked in the oven for the winter without sterilization is very simple.

1. You need to take the little blue ones without damage or defects, wash them, cut them into circles. The optimal cutting thickness is 1 cm. The vegetables are transferred to a saucepan.

1. Bell peppers are next. It is washed, freed from seeds, cut arbitrarily, and sent to the stewpan too.

1. Peel the zucchini. The fruits must be cut finely. The peels are removed from the onions and garlic. Vegetables should be chopped as finely as possible. Garlic, onion and sliced ​​zucchini are added to the eggplants and peppers.

Note! If you decide to sell your harvest of young zucchini, you should not peel them.

1. The carrots must be peeled and cut into slices. It is very important to do this large so that the texture of the finished dish is original.

1. The tomatoes must be scalded with boiling water and the skins removed. Tomatoes and carrots also go into the saucepan.

1. Next, sunflower oil is poured into the container. Salt and granulated sugar, all the necessary spices and seasonings are added to the mixture. The vegetable stock is placed on the fire. The mixture should be simmered for 40 minutes.

1. The greens should be washed and shaken to remove excess moisture. Parsley and cilantro should be finely chopped. Greens are also added to the vegetables. The mixture is simmered for another 5 minutes, after which apple cider vinegar is poured into it. Everything must be thoroughly mixed and kept on the stove at moderate heat for a couple of minutes.

1. All that remains is to put the hot vegetable snack into clean and dry jars. The containers are tightly sealed with tin lids. The container in which the eggplants baked according to this recipe with photo are packaged for the winter must be turned over and left under a warm blanket for several hours.

Baked eggplants for the winter in Armenian style

Baked eggplants in the oven for the winter according to the Armenian recipe are especially tasty. This is a spicy, spicy, aromatic and very tasty preparation.

Ingredients

To make Armenian-style baked blueberries in the oven for the winter according to the proposed recipe, you need to prepare the following products:

• eggplants – 1 kg;
• hot pepper – 1.5 pcs.;
• garlic – 8 cloves;
• sweet pepper – 2 pcs.;
• salt – 1 tbsp. l.;
• parsley – 1 bunch;
• coriander – 1 tsp;
• table vinegar 9% - 3 tbsp. l.;
• hops-suneli - 2 tbsp. l.;
• ground black pepper – 1/3 tsp;
• vegetable oil – 1 l.

Cooking process

The entire cooking process is quite simple and straightforward.

1. To begin with, you should prepare all the necessary products and seasonings that are listed in the list above.

1. Then you need to deal with the eggplants themselves. They should be washed and dried, laid out on a towel. The stems of vegetables must be cut off.

1. Prepared eggplants should be baked in the oven preheated to 230 minutes. In order for the fruits to be optimally prepared for further sale, they should be kept in the oven for about half an hour. They need to be turned over periodically. The finished blue ones must be cut to form a kind of pocket.

1. Sweet peppers must be washed and removed from seeds. The fruits are finely chopped. This is the base of the filling.

1. Peeled garlic is passed through a press, hot pepper is crushed.

1. All greens are washed, dried and crushed.

1. In a separate bowl you need to mix both types of peppers, herbs, garlic, and spices. The mixture is salted and seasoned with vinegar.

1. The resulting pulp is placed into the cuts on the eggplants.

1. The prepared fruits are placed in a pan and filled with vegetable oil. A flat plate is placed on top of them and a load is fixed. This “construction” should be placed in the refrigerator or cellar for 5 days.

1. All that remains is to remove the load from the workpiece and package the finished eggplants in clean jars. Vegetables are filled with the same oil in which they were. The containers are closed with plastic lids.

On a note! You can store the workpiece in the cellar, basement, or, as standard, in the refrigerator.

Classic baked eggplants for the winter

When you decide to cook eggplants in the oven for the winter, you should remember all the best recipes. Below is another version of such a blank.

Ingredients

To obtain a tasty vegetable preparation, you must use:

1. eggplants – 3 kg;
2. bell pepper – 2 pcs.;
3. tomatoes – 1 kg;
4. salt – 1 tbsp. l.;
5. vegetable oil – 60 ml;
6. vinegar – 40 ml.

Cooking process

It’s not difficult to make delicious eggplants with a piquant aftertaste using a classic recipe. Below are simple instructions.

1. Eggplants should be washed and the stems cut off. Each vegetable is pierced several times with a knife. Place cooking paper on a baking sheet, on top of which you need to put peppers and blue peppers. They are placed in an oven heated to 200 degrees for 40 minutes.

1. Clean tomatoes are placed in a deep bowl and doused with boiling water. You need to remove the skin from them. You should also remove the skin from bell peppers baked in the oven.

Prepare tomatoes and peppers for cooking - remove the skins from vegetables

1. Soft eggplants need to be peeled, working carefully to maintain their shape. You can also cut the vegetables into slices.

1. Prepared vegetables are laid out in layers in sterilized jars quite tightly. Each layer is seasoned with salt. Vinegar and sunflower oil are poured into containers.

Note! For a liter jar use 1 tbsp. l. vinegar and 2 tbsp. l. oils

The containers are covered with lids and sent for sterilization. At the end of the procedure, all that remains is to roll up the lids.

Video recipes for baked eggplants for the winter

To avoid questions while preparing baked eggplants for future use, you should use video tips:

Delicious eggplants for the winter When prepared correctly, they can be an excellent appetizer or main course. They are often eaten by people who are on a diet or are vegetarians. It can be preserved for the winter, preserving vitamins and giving the vegetables unusual and interesting taste qualities. Below we will look at a few delicious best eggplant recipes for the winter.

Recipe "Real jam" in Georgian

This recipe allows you to prepare spicy eggplants for the winter. without sterilization.

Ingredients:

• 5 kg eggplants;
• 17 pcs bell pepper;
• 5 pieces of chili pepper;
• 21 cloves of garlic;
• 2 tbsp. l. salt;
• 1 glass of vinegar;
• 4 tbsp. l. Sahara;
• 350 ml vegetable oil.

Step-by-step preparation

1. Prepare the eggplants. Wash well, cut off the stem and cut into pieces to make small cubes.
2. Pour the chopped vegetables into a deep container, add salt and mix, leave for 30 minutes.
3. Grind the peeled hot peppers along with garlic in a blender.
4. Place seeded bell peppers into a blender bowl and chop. You can grind it in a meat grinder, but then the mass will turn out porridge-like.
5. Drain excess liquid from eggplant.
6. Place the vegetable in a heated frying pan and fry until golden brown.
7. Take a large saucepan, put pepper, garlic, vinegar and oil in it. Boil the contents, add sugar and eggplants, simmer for 10 minutes.
8. Transfer to pre-sterilized jars and close with lids.
9. Leave the inverted jars wrapped in a blanket to cool.

Watch the video! Eggplants (blue) in Georgian style for the winter

Korean-style eggplants for the winter

Eggplant salad tasty and healthy. Therefore, it is necessary to prepare it for the winter in sufficient quantities. Many people will like this recipe.

Ingredients:

• 1.2 kg bell pepper;
• 1.2 kg carrots;
• 4.7 kg eggplants;
• 1.2 kg of onion;
• 1-2 teaspoons ground hot pepper;
• 120 g garlic;
• 2 tbsp. l. 70% vinegar;
• salt.

Cooking method:

1. Rinse the vegetables.
2. Cut off the stem of the eggplant, cut into strips, add salt and leave for 60 minutes.
3. Peel the carrots and grate them on a Korean carrot grater until they come out into thin strips.
4. Peel the bell pepper and cut into strips.
5. Peel the onion and cut into half rings.
6. Peel the garlic and pass through a press.
7. Place all vegetables, except eggplants, in a container, mix, add vinegar and hot pepper, leave for 5 hours. You don't have to add hot pepper if you don't like very spicy dishes.
8. Fry the eggplants in a frying pan.
9. Mix all the vegetables.
10. Place the finished salad in sterilized jars, cover with lids (do not roll them up!) and set to sterilize. If the jars are half liter, it takes 15 minutes, if the jars are liter, 30 minutes.
11. Roll up and leave covered to cool.

Watch the video! Korean-style eggplant, incredibly delicious salad

Eggplants are like mushrooms

According to this recipe, ready-made eggplants look like pickled mushrooms. They will be tender and slippery. Here is one of best recipes.

Ingredients:

• 2.5 kg of eggplants;
• 5 cloves of garlic;
• 300 g dill;
• 350 ml vegetable oil;
• 5 tbsp. l. salt;
• 12 tbsp. spoons 9% vinegar;
• 2.7 liters of water.

Step-by-step cooking process

1. Take a large container, pour in vinegar, add salt and place it on the stove.
2. Wash the blue fruits, cut off the stem, peel and cut into cubes of about 2 cm.
3. Place the vegetable in the boiling brine and cook for 5 minutes after boiling.
4. Strain through a colander and leave for 30 minutes to remove the liquid and bitterness.
5. Prepare garlic, chop.
6. Chop the dill.
7. Add garlic, herbs and oil to the cooled eggplants.
8. Place the mixture tightly in the jar and leave for 6 hours.
9. If you plan to prepare it for the winter, heat the snack, place it in sterilized jars and roll it up.

Watch the video! Eggplants are like mushrooms

Homemade eggplant lecho with sweet peppers in tomato

This recipe is simple and quick to prepare. But at the same time the taste eggplant caviar at the highest level, the whole family will enjoy it.

Ingredients:

• 2.3 kg eggplants;
• 600 grams of bell pepper;
• 2 kg of tomatoes;
• 4 cloves of garlic;
• 50 grams of dill;
• 2 pieces of chili pepper;
• 200 ml vegetable oil;
• 2 tbsp. l. salt;
• 125 g sugar;
• 1 tsp. vinegar essence.

Cooking process

1. Prepare the tomatoes. They need to be peeled, to do this they should be lightly doused with boiling water and passed through a meat grinder.
2. Place sugar, salt, vinegar, sunflower oil in a cauldron and boil for 2 minutes.
3. Cut the hot and bell peppers into small pieces, add to the tomatoes and simmer for 2 minutes.
4. Wash the eggplants and cut off the stem, chop into thin strips and place in a cauldron.
5. Peel the garlic, chop and place with vegetables.
6. Cook for 30 minutes after boiling.
7. Add chopped dill and cook for another 3 minutes.
8. Sterilize the jars, put the snack in them, and roll them up.

Watch the video! Lecho from peppers with eggplants is a delicious simple recipe for preparing salad for the winter

A simple eggplant recipe – “Mother-in-law’s tongue”

This recipe is simple, but quite demanding. But it will appeal to all spicy lovers.

Ingredients:

• 1 kg of eggplants;
• 1 kg of tomatoes;
• 1 kg bell pepper;
• 5 pieces of hot pepper;
• 5 cloves of garlic;
• 130 ml vinegar;
• 2 tbsp. l. salt;
• 250 g sugar (1 glass);
• 230 ml vegetable oil.

Cooking method

1. Wash the eggplants and peel them.
2. Wash the tomatoes and peel them. To do this, place them in boiling water for a few minutes and then in cold water, then the skin will come off easily and quickly.
3. Wash the peppers and remove seeds and stems.
4. Peel the garlic.
5. Pass all vegetables through a meat grinder.
6. Add oil, vinegar, sugar and salt to the vegetable mixture.
7. Slice the eggplants and place them in a cauldron. Add tomato puree and vegetable mixture to them.
8. Cook over low heat for 30 minutes, stirring thoroughly to prevent burning.
9. The workpiece is ready, it should be transferred to sterilized jars and closed.

You don’t have to remove the skin from the eggplants, but cut them into rings. But then you will need to leave the chopped vegetable with salt for 30 minutes so that the excess bitterness goes away. After this, rinse them and cook as indicated in the recipe.

Watch the video! Mother-in-law's Tongue Salad from Eggplant for the Winter

Spicy salad of fried vegetables with garlic and pepper

This recipe is quite spicy and interesting. Eggplants go well with garlic and different types of seasonings. This dish can be served on a holiday table, and besides, such an appetizer will help fight colds in winter.

To prepare you need:

• 5 kg eggplants;
• 75 grams of hot pepper;
• 5 cloves of garlic;
• 250 ml vinegar.

Step-by-step preparation

1. Wash the eggplants, cut off the stem, cut into medium circles 1 cm thick.
2. Salt the water at the rate of 500 grams per 5 liters of water.
3. Put vegetables in water and put on a press, you can fill a three-liter jar and leave for 2 hours.
4. Place the vegetables in a colander and leave to drain all the liquid.
5. Fry the eggplant pieces on both sides in refined oil.
6. Finely chop the pepper and chop the garlic, add vinegar and stir. Leave this mixture for 30 minutes.
7. Everything is laid out in layers. The eggplants are filled with garlic dressing, pouring over each layer.
8. Banks with sterilize eggplants for 30 minutes and roll up.

Watch the video! Fried eggplants with fresh bell peppers and herbs

Classic sautéed eggplant

Ingredients:

• 9 pieces of eggplant;
• 3 pcs onions;
• 12 pcs tomatoes;
• 3 pieces of carrots;
• 3 pcs sweet peppers;
• 2-3 hot peppers;
• 1 head of garlic;
• ¾ tsp. salt.

Cooking process

1. All ingredients are prepared in advance.
2. Eggplants are cut into cubes, salted and left for 40 minutes.
3. Cut the onion and bell pepper into cubes.
4. Carrots are cut into thin strips, tomatoes into half rings.
5. Squeeze the eggplants and place in a frying pan.
6. Take a second frying pan, add the onions, when they turn golden, add the carrots.
7. When the vegetables are almost ready, add the bell pepper, and after 3-5 minutes the tomatoes.
8. Salt everything and simmer the vegetables until all the moisture has evaporated.
9. Add everything to the eggplants, which should not be overcooked.
10. Mix all the vegetables, put on low heat and simmer for several minutes.
11. Add squeezed garlic and chopped hot pepper, simmer for a couple of minutes and roll into sterilized jars.

Watch the video! Delicious sautéed eggplant

When properly prepared, eggplant produces many delicious and varied dishes. This vegetable is well suited for vegetarians and those on a diet. To preserve vitamins and consume this vegetable all year round, they came up with the idea of ​​canning eggplants. Below are the best eggplant recipes for the winter.

This dish does not take much time to prepare. Although simple, this snack is delicious and keeps well indoors.

Ingredients:

• dill – 50 g;
• bell pepper – 500 g;
• salt – 1 tbsp. l.;
• garlic – 70 g;
• sugar – 35 g;
• carrots – 500 g;
• parsley – 50 g;
• onion – 500 g;
• eggplants – 2 kg;
• tomatoes – 1.2 kg;
• sunflower oil – 600 ml.

Preparation:

1. Wash the eggplants, cut off the stem. Cut into one and a half centimeter circles. Add salt. Place in a container and leave for an hour.
2. Remove the peel from the tomato. To do this, soak the fruits in boiling water for two minutes. Take it out, pour it over with water, the peel will come off easily.
3. Cut the tomatoes into slices.
4. Cut the peeled onion into rings.
5. Peel the carrots, cut into circles.
6. Cut off the stem of the pepper, remove the seeds, and cut into cubes.
7. Peel the garlic and chop finely.
8. Wash the parsley and dill and chop them.
9. Take large saucepans. Lay out the prepared ingredients.
10. Lay out in layers: carrots, onions, peppers, garlic, tomatoes.
11. Sprinkle each row with salt.
12. Sprinkle greens on top.
13. Season with sunflower oil.
14. Place the container on the stove, closing the lid.
15. Turn on medium heating mode.
16. Simmer for about an hour.
17. Rinse the jars with soda and sterilize.
18. Transfer the snack into jars. Cover with sterilized lids.
19. Pour water into a saucepan and place the jars in it.
20. Sterilize for half an hour.
21. Turn upside down.
22. Wrap up. Leave for two days.

Finger lickin' Georgian recipe

For lovers of spicy foods, this winter eggplant recipe is perfect.

Ingredients:

• eggplants – 5 kg.
• salt – 2 tbsp. spoons;
• vinegar – 270 ml;
• sugar – 4 tbsp. spoons;
• bell pepper – 17 pcs.;
• chili pepper – 5 pcs.;
• garlic – 21 cloves;
• vegetable oil – 350 ml.

Preparation:

1. Wash the eggplant fruits, cut off the stem and cut into small cubes.
2. Place the prepared vegetable in a deep container, add salt and mix. Leave for half an hour.
3. Place the hot peppers, seeds and garlic in a blender and chop.
4. Cut out the stem of the bell pepper and remove the seeds. Place in a blender bowl and grind. You can use a meat grinder, then the mass will look like porridge.
5. Remove excess liquid from eggplant.
6. Heat the frying pan. Pour oil. Place the vegetable. Fry until golden brown.
7. Place the peppers and garlic into a large saucepan. Pour in vinegar and oil. Boil. Add eggplants to them. Add sugar, salt. Boil for 10 minutes.
8. Sterilize jars. Transfer the snack. Close with lids.
9. Turn the container over. Cover with a blanket. Leave to cool.

Korean style for the winter

Eating eggplant regularly is good for your health. Therefore, during the season it is necessary to prepare this snack in sufficient quantity.

Ingredients:

• eggplant – 4 kg;
• garlic – 10 cloves;
• onions – 1 kg;
• salt – 2 tbsp. l.;
• vinegar 70% – 2 tbsp. spoons;
• bell pepper – 1 kg;
• carrots – 1 kg;
• ground hot pepper – 2 teaspoons.

Preparation:

1. Wash the vegetables.
2. Cut off the stem of the blue one. Cut into thin long cubes.
3. Add salt. Let it brew for an hour. Rinse.
4. Peel the carrots and grate them on a special grater designed for Korean carrots. To make the root vegetable softer, pour boiling water for 3 minutes, rinse with cold water, and drain off excess liquid.
5. Remove the seeds from the bell pepper, cut off the stem, and cut into strips.
6. Remove the skins from the onion and cut into half rings.
7. Peel the garlic, squeeze through the garlic press.
8. Place vegetables, except eggplants, in a container and mix. Pour in vinegar and hot pepper. Leave for five hours. If you don't like spicy foods, don't use hot peppers.
9. Place the eggplants in a frying pan with oil and fry.
10. Add to the rest of the vegetables and stir.
11. Sterilize jars. Toss the salad. To cover with a lid. You can't roll up. Set to sterilize. Half liter containers require 15 minutes. For liter - half an hour;
12. Close with lids. Wrap up. Leave to cool.

Recipe for eggplants cooked like mushrooms

Eggplants can be prepared for the winter like mushrooms. In this preparation, the vegetable is tender and slippery, and tastes like pickled mushrooms.

Ingredients:

• garlic – 5 cloves;
• eggplants – 1.5 kg;
• vinegar 9% – 70 g;
• hot pepper to taste;
• dill - a bunch;
• vegetable oil – 80 ml;
• salt – 1 + ¼ tbsp. spoons

Preparation:

1. Wash the fruits, cut off the stem and peel.
2. Cut into cubes of about 2 centimeters.
3. Pour water into a saucepan and bring to a boil. Transfer the eggplants. After the water boils, cook for five minutes, stirring the mixture occasionally.
4. Remove from heat. Strain through a colander. Leave to allow the liquid to drain, and any bitterness to go away with it.
5. Pour the amount of oil required for the recipe into a measuring cup.
6. Chop the peeled garlic.
7. Chop the washed dill.
8. When the eggplants have cooled, stir in the garlic and herbs. Season with oil, vinegar, salt, hot pepper. Mix. Withstand.
9. Place the snack tightly into the container. Leave in the refrigerator for six hours.
10. Yield: three half-liter jars.

Homemade lecho with eggplants and sweet peppers in tomato sauce

A simple, quick recipe for making eggplant caviar will please the whole family.

Ingredients:

• eggplants – 2.3 kg;
• garlic – 4 cloves;
• tomatoes -2 kg;
• sugar – 125 g;
• vegetable oil – 200 ml;
• chili pepper – 2 pcs.;
• essence of vinegar – 1 teaspoon;
• bell pepper – 600 g;
• salt – 2 tbsp. spoons;
• dill – 50 g.

Preparation:

1. Peel the tomatoes. To do this, pour boiling water over each fruit; it will come off easily.
2. Pass through a meat grinder.
3. Place sugar, sunflower oil, salt, and essence into a cauldron. Cook for two minutes.
4. Cut the hot and bell peppers into small pieces.
5. Transfer to tomatoes. Cook for two minutes.
6. Wash the eggplants, separate the stem, and chop into thin, short strips.
7. Place in a cauldron.
8. Peel the garlic and chop finely.
9. Place with vegetables.
10. After boiling, cook for half an hour.
11. Add dill. Cook for three minutes.
12. Sterilize jars. Transfer the snack into jars. Close with lids.

Mother-in-law's tongue - a simple recipe

Fans of spicy dishes will definitely appreciate this salad recipe.

Ingredients:

• sugar – 250 g;
• eggplant – 900 g;
• vinegar – 130 ml;
• tomato – 900 g;
• bell pepper – 900 g;
• salt – 2 tbsp. spoons;
• garlic – 5 cloves;
• hot pepper – 5 pcs.;
• vegetable oil – 230 ml.

Preparation:

1. Wash the eggplants and remove the peel.
2. Wash the tomatoes and pour boiling water over them. It is better to place in boiling water for a minute and then transfer to cold water. The temperature difference makes it easy to remove the peel.
3. Rinse the pepper. Cut off the stem. Remove the seeds.
4. Peel the garlic.
5. Pass the prepared vegetables through a meat grinder.
6. Pour oil and vinegar into the vegetable mixture. Add sugar and salt.
7. Cut the eggplants into thin slices.
8. Place eggplants and tomato puree in a cauldron.
9. Turn on the burner to minimum mode. Place the cauldron.
10. Cook for half an hour.
11. It is necessary to stir during the process so that the mass does not burn.
12. Transfer to prepared jars and close tightly with a lid.

It is not necessary to remove the skin from the eggplant; you can cut it into rings. If you decide to leave the peel, you need to cover the chopped vegetable with salt and leave for half an hour, during which time the juice will be released and the bitterness will come out of the fruit. After this, rinse with water and prepare according to the recipe.

Spicy salad with garlic and pepper for the winter

Eggplant salad for the winter is an original and piquant version of the preparation. This fruit goes perfectly with garlic and various seasonings. A dish prepared according to this recipe will be popular at the holiday table. This is a good snack that will help support your immune system during cold winter weather.

Ingredients:

• garlic – 5 cloves;
• hot pepper – 75 g;
• eggplant – 5 kg;
• vinegar – 250 ml.

Preparation:

1. Wash the vegetable, cut off the stalk. Cut into circles of medium thickness.
2. Place vegetables in salted water. Place the press. You can use a three-liter jar filled with water. Soak for two hours. Take salt at the rate: for five liters - 500 g.
3. Transfer the eggplants to a colander. Wait until the water has completely drained.
4. Fry the fruit pieces on both sides. It is better to use refined oil, it will not spoil the taste of the vegetable.
5. Finely chop the pepper.
6. Squeeze the garlic in a garlic press.
7. Stir in pepper.
8. Pour in vinegar. Stir. Leave for half an hour.
9. Place eggplant in jars in layers, pouring garlic dressing over each layer.
10. Place the jars in a container of boiling water. Sterilize for half an hour. Roll up.

Pickled eggplants whole in a jar

An original recipe for fermented eggplants will help prolong the memories of warm summer days. Due to the preservation of their original shape, in winter they can be eaten as an independent dish or, cut into pieces, used for making salads.

Ingredients:

• salt for garlic – 55 g;
• cooking salt per 1 liter – 60 g;
• celery – 100 g;
• garlic – 300 g;
• eggplants – 11 kg;
• bay leaf – 6 g;
• salt for pouring per 1 liter – 70 g.

Preparation:

1. For harvesting, you should use fruits that are small in size, strong, and without damage. Wash the eggplants, cut off the stems.
2. To remove possible bitterness, make a through cut along the fruit, place in salt water and boil.
3. Remove from water. Place in a container and place pressure on top. This will help remove excess moisture.
4. Peel the garlic, chop it, mix with salt.
5. Rub the eggplants with this mixture at the cut site.
6. Place bay leaf, celery and then eggplant in the bottom of the jar.
7. To fill, use the required amount of water. Add 70 g of salt per liter. Boil. Cool.
8. Pour over the eggplants.
9. Close the container with a lid. Leave in the room for five days.
10. After the snack has been salted, place it in a cool place. Storage temperature should not exceed eight degrees.

In winter, take out the eggplant, cut into pieces, season with oil, sprinkle with onion rings.

Stuffed eggplants for the winter

Thanks to the original filling, this appetizer can be used in winter as an independent dish or served as an addition to meat.

Ingredients:

• eggplants – 900 g;
• parsley – 10 g;
• vinegar 9% - 270 ml;
• carrots – 90 g;
• garlic – 90 g;
• hot pepper – 1 pc.;
• bell pepper – 90 g;
• dill – 10 g;
• salt – 4 teaspoons.

Preparation:

1. Peel the carrots and chop finely.
2. Wash the bell pepper, remove seeds and stems, cut into small pieces.
3. Cut off the stem of the eggplant.
4. Prepare saline solution. To do this, add a tablespoon of salt per liter of water and boil. Boil the eggplants for three minutes.
5. Get it. Cool. Place in a container. Put under oppression. Wait until the liquid is completely released.
6. Peel the garlic. Pass through a garlic press and mix with salt.
7. Chop the greens.
8. Finely chop the hot pepper.
9. Mix garlic, carrots, herbs and pepper.
10. Make a longitudinal cut in the cooled vegetables. There is no need to cut completely.
11. Place the filling into the cut.
12. Sterilize jars.
13. Place vegetables tightly. Pour in vinegar.
14. Close the lid.
15. Place in a bowl of boiling water for half an hour.
16. After sterilization, screw on the lids. Turn over. Cover with a blanket. Leave for a couple of days.

Blue ones are such amazing vegetables that you want to enjoy their taste for as long as possible. This is easy to do if you preserve the eggplants for the winter. If you pre-bake them, the snack turns out simply amazing. There are many recipes for rolling up baked blueberries.

Canned eggplant appetizer for the winter

For preparations, you should choose not too large blue ones, they will contain fewer seeds. Take fruits that have smooth and shiny skin, no soft spots or damage. If you want to cook delicious eggplants for the winter, use a recipe that requires the following ingredients:

• blue ones - 1.5 kg;
• vegetable oil – 0.3 l;
• carrots – 10 large;
• vinegar 9 percent - 1.5 tbsp. l.;
• allspice peas, salt - to your taste.

How to prepare an eggplant appetizer for the winter:

1. Wash the food. Cut the blue ones lengthwise into thin slices. Place under pressure for a short time to avoid bitterness.
2. Peel the carrots and cut into thin strips. You can use a special grater, which is used to prepare a Korean appetizer.
3. Place the carrots and eggplants on a baking sheet and add salt. Bring the oven to 220 degrees. Cover the baking sheet with foil and bake until softened.
4. In a saucepan, mix oil and vinegar, add pepper and salt. Bring the mixture to a boil.
5. Place the baked vegetables in sterilized jars. Carefully pour boiling oil over them and preserve.
6. Leave upside down under a blanket until completely cool. Then store in a cool, dark corner.

Winter eggplant recipes with garlic

The above is the easiest cooking method, but far from the only one. Baked blueberries go well with all vegetables and spices, so you can make a lot of original winter salads from them. They are added to various dishes and eaten as an independent snack. Be sure to remember the recipes for canning eggplants. Then there will always be something tasty and original on your table.

How to cook eggplants for the winter in the oven

For this snack you need to take the following products:

• blue ones - 1.5 kg;
• tomatoes – 0.5 kg;
• bell pepper – 1 large;
• vinegar - 2 tbsp. l.;
• garlic – 2 cloves;
• salt – 1 tsp;
• vegetable oil – 30 ml.

An eggplant appetizer for the winter is made like this:

1. Rinse all ingredients under running water. Cut off the stems of the eggplants and make several punctures on the surface of each fruit to prevent them from cracking.
2. Cover the baking sheet with parchment. Place blue peppers and bell peppers on it. Preheat the oven to 200 degrees and bake the vegetables for 40 minutes. Turn the eggplants periodically to avoid burning.
3. Pour boiling water over the tomatoes, cut out the stems and carefully remove the skin. If it does not come away from the pulp, leave the tomatoes in hot water for a while.
4. Remove the baking sheet from the oven. Carefully peel the roasted vegetables. Cut the pepper into thin strips.
5. Place vegetables in layers in a sterilized jar. Sprinkle each of them with salt. Pack the ingredients down so that they lie tightly. Pour oil and vinegar into it, add crushed garlic.
6. Cover the jar with a lid. Pour hot water into a large saucepan. Place a board on the bottom. Place the jar on top. Sterilize from the moment of boiling for 20-25 minutes. After some time, the fruits will give juice and a lot of liquid will appear in the snack.
7. Take out the jar and roll it up. Leave bottom up under a warm blanket. Wait for it to cool, and then turn it over and keep it in the pantry or basement. Eggplant twist can be stored for about one and a half years. In winter, you can serve this salad garnished with fresh herbs.

Winter preparations without sterilization

These snacks are even easier to prepare. In order to make a spicy salad without sterilization, you will need the following components:

• eggplants – 3 kg;
• onion – 1.5 kg;
• bell pepper – 3 kg;
• carrots – 1.5 kg;
• garlic – 6 large heads;
• tomatoes – 6 kg;
• vegetable oil – 0.6 l;
• salt – 6 tbsp. l.;
• vinegar essence (70%) – 3 tbsp. l.
• sugar - one and a half glasses.

How to close eggplants for the winter:

1. Wash and dry the vegetables. Line a baking sheet with foil. Place whole eggplants and bell peppers on it. Pierce each fruit with a knife in several places. Lubricate them with vegetable oil.
2. Preheat the oven to 200 degrees. Place the food there and bake until soft, turning constantly.
3. Peel the onion. Chop it finely, fry in oil in a deep saucepan until transparent. Add grated carrots there. Fry over high heat until soft.
4. Grind the washed tomatoes in a meat grinder or chop with a blender. Pour the resulting mass into the onions and carrots, reduce the heat and simmer under the lid for a quarter of an hour.
5. Remove the baked vegetables from the oven, cover and let them stand for a while. Peel the pepper and chop finely. Do the same with the baked eggplants.
6. Place the blue peppers and peppers in a saucepan and mix thoroughly. Salt, add sugar, add chopped garlic. Simmer the dish for 5 minutes. Before turning off, pour vinegar, wait until it boils and turn off.
7. Place the salad in clean, sterilized jars and roll up. Keep it upside down under the blanket for a day.
8. When the caviar has cooled completely, move it to a dark place. The room temperature can be room temperature; cold is not necessary for the salad.

Preparing baked eggplant for the winter

List of ingredients:

• medium-sized blue ones – 8 pcs.;
• tomatoes - 16 medium;
• bay leaf – 2 pcs.;
• garlic – 2 cloves;
• salt – 1 tsp;
• peppercorns – 10 pcs.

An eggplant appetizer for the winter is prepared as follows:

1. Wash the blue ones and dry them. Pierce each one in several places. Preheat the oven to 190 degrees. Place the eggplants on a baking sheet and bake for about half an hour.
2. Cut the tomatoes crosswise to remove the skin. Pour boiling water over and leave. After five minutes you can easily clean them.
3. Using a blender, prepare tomato puree.
4. Place the puree into a saucepan with thick walls. Bring to a boil over low heat and cook for about five minutes.
5. Remove the baked eggplants from the oven. While they are warm, peel them. Cut lengthwise into quarters.
6. Place the baked blueberries into jars.
7. Add bay leaf, crushed garlic, peppercorns, and salt to the tomato puree. Boil a little more, stirring occasionally.
8. Fill jars of baked eggplant with tomato. Press them lightly with a fork so that the liquid fills the entire space.
9. Cover the snack with lids. Place a board or towel in the pan and place the jars there. Fill the space between them with hot water, not reaching the necks by a few centimeters.
10. Turn the heat to medium. Sterilize the salad for a quarter of an hour, then immediately roll it up.
11. Turn the jars over, cover with a warm blanket, and keep there until they cool completely. Move your snack to a cool place.

Video

In winter, eggplants will be just as spectacular a guest on your table as they are. And this is an indisputable fact, because their neutral taste, when properly combined with other vegetables, herbs and spices, acquires new, bright shades, revealing their taste in a new way.

I bring to your attention several recipes for preparing these vegetables for the winter to create delicious appetizers that will be so pleasant to taste on a winter evening for dinner.

It is perhaps impossible not to mention the correct choice of eggplants for seaming and more. They should be as fresh and firm as possible. The best choice would be young, thin and elongated vegetables that are light in weight. This means that they contain fewer seeds than their big, heavy, pot-bellied brothers. In addition, large vegetables have a loose structure in the thickenings, which will also certainly affect the final result.

When preparing eggplants, do not cut them too finely, this is important. This vegetable contains a lot of bitter juice, which can be properly removed with salt. Therefore, the pieces will lose weight and volume. When boiled, eggplants also change shape, so take this into account when cooking.

Long-term heat treatment can greatly affect the result - every housewife wants to end up with whole and even pieces in the product. Therefore, you should not expose this delicate vegetable to excessive overheating. Follow the advice in the recipes and you will succeed!

The best recipe for winter snacks from eggplant “Mother-in-law’s tongue”

For 2.5 liters of prepared snack you will need:

• 2 kg eggplant
• 6-7 pcs. sweet pepper
• 1 PC. hot pepper (optional)
• 5-6 pcs. medium tomato
• 1/2 cup vegetable oil
• 1\2 cups sugar
• 1 tbsp. l. salt
• 85 ml vinegar 9%
• 3 goals garlic

Cooking method:

Cut the eggplants into slices, sprinkle with salt, leave for 40-60 minutes

Remove seeds from bell peppers, wash and cut

Pour boiling water over tomatoes, remove skins

Peel and rinse the garlic

Peppers, peeled tomatoes and garlic through a meat grinder into a saucepan, put it on moderate heat

Drain the resulting juice from the eggplants, rinse

In the meantime, sterilize the jars and their lids

As soon as the vegetable mixture in the pan boils, add salt, sugar, vinegar and oil to it

Let the mixture boil again, add eggplants to it, mix gently

Bring to a boil, cook for 25-30 minutes

Turn the jars over, wrap them for a day, store in a cool, dark place

Bon appetit!

Korean eggplant for the winter - the most delicious recipe

Here is a great recipe for eggplant appetizers for the winter. A very tasty, aromatic and bright version of the preparation - everyone will like it without exception. The big advantage is that such eggplants can be eaten immediately after cooking, or they can be prepared for future use.

Good luck with your homemade preparations!

You will need:

• 2 kg eggplant
• 500 g onion
• 500 g carrots
• 500 g bell pepper
• 60-100 ml of vinegar 9% (or 2 tsp of 70% vinegar per 100 ml of water)
• 100 ml vegetable oil
• 6 cloves garlic
• 1 tbsp. l. salt for eggplant +1 tbsp. l. for other vegetables
• 7-8 tbsp. l. Sahara
• 2 tsp. ground coriander
• 1 tsp. ground black pepper
• 2 tsp. ground red pepper (or 1/2 hot pepper)

Cooking method:

Sterilize jars in any way convenient for you

Cut the onion into half rings

Chop bell pepper into long slices

Grate carrots using a Korean carrot shredder

Place in a cup and pour boiling water for 3 minutes

Drain the boiling water, rinse it with cold water, let the water drain

Mix onions, peppers and carrots

Add salt, sugar, chopped garlic, black pepper, coriander

Pour in vinegar, vegetable oil

We also add red pepper powder for spiciness, or half a pod of hot pepper, having previously crushed it

Stir the vegetable mixture, cover with cling film, and refrigerate for 5-6 hours.

After 5 hours, prepare the eggplants

Cut them into thin long strips

Place them in a cup, add salt, stir, let stand for 1 hour

After draining the juice, rinse the eggplants with cold water.

• Place in boiling water for 10 minutes
• fry in a pan for 10 minutes
• bake in a preheated oven at 200 degrees for about 10-15 minutes

Choose baking - lightly grease a baking sheet with vegetable oil, place eggplants on it

Cover them with sheets of foil to prevent them from drying out and bake for the specified time.

Mix hot eggplants with pickled vegetables

Place the mixture in sterilized jars

Place the jars on a napkin in water in a pan, sterilize them in boiling water:

• 1 l - 35 minutes
• 0.5 l - 20 minutes

Then close with lids, turn over and cool without wrapping

Bon appetit!

We prepare eggplants for the winter like mushrooms

You will need:

• 1.5 kg eggplant
• 2 pcs. bay leaf
• 5-6 mountains black pepper
• 1 bunch of dill
• 1 head of garlic
• 1 tbsp. spoon with a heap of salt
• 1 hot pepper
• 80 ml apple cider vinegar 9%
• 100 ml sunflower oil

Cooking method:

Eggplant cut into large cubes

Fill a suitable saucepan halfway with water, boil, add allspice and bay leaves, add eggplants

After boiling, cook for 3 minutes

Sterilizing jars in the oven

Sterilize lids in boiling water

Preparing the dressing

Cut the garlic into petals, chop the dill, chop the hot pepper

Add salt, vinegar, vegetable oil

Combine the dressing with the cooled eggplants, stir

Divide the vegetable mixture into jars and cover with clean lids.

Sterilize jars on a napkin in boiling water for 15 minutes

Then remove the jars from the boiling water, screw on the lids, turn them over, and wrap them in something warm until they cool completely.

Bon appetit!

Eggplants for the winter “Ogonyok” without sterilization

You will need:

• 2 kg eggplants
• 500 g bell pepper
• 1 kg tomatoes
• 2 pcs. hot pepper
• 2 goals garlic
• 100 ml vegetable oil + 50 ml for baking eggplants
• 100 ml vinegar
• 1 tbsp. l. salt + 1 handful for eggplants
• 2 tbsp. l. Sahara

Cooking method:

Cut the eggplants into slices at least 1 cm wide

Generously salt them in a cup, stir, set aside for 40-60 minutes

At this time, sterilize the jars and lids

Pour 50 ml of vegetable oil over them, stir

Bake eggplants in the oven at 200 degrees for 20 minutes

Prepare the tomatoes - cut off the base of the stalk, peel the garlic, bell and hot peppers

Pass the prepared vegetables through a meat grinder

Add salt, sugar, vegetable oil to the mixture, boil in a thick-bottomed bowl or cauldron.

Turn off the heat, add vinegar, stir gently again

Place the hot mixture in jars up to the neck, cover with clean lids and close with a key for preservation.

Turn hot jars with the finished product onto their lids

Bon appetit!

Video recipe for spicy eggplants with garlic and herbs